If there’s anything that can assuage my winter blues, it’s a soul-soothing chicken pie. I’ve long enjoyed innovating fusions between west African and other cuisines, and today’s marriage of a deeply flavourful Senegalese chicken yassa-inspired filling in buttery, flaky puff pastry is one of my all-time favourites. But, first, my take on hearty Nigerian stewed beans – ewa riro – using tinned beans for added convenience. Typically paired with ripe plantain, I use the rich beans to fill canoas (plantain boats) in a playful, Latin American-inspired twist. Plantain boats stuffed with stewed black-eyed beans (pictured top) Dried prawns and west African red palm oil, which are integral to our cooking (and the latter is not to be confused with those industrial palm oils that are driving mass deforestation), give this dish its signature umami and uniquely earthy and subtly sweet flavour. Prep 25 minCook 1 hr 15 minMakes 6 For the base2 400g tins plum tomatoes4 long red sweet peppers, deseeded and cut into chunks 1 scotch bonnet, deseeded5 garlic cloves, peeled½ onion, cut into …